Curried Pumpkin Soup

INGREDIENTS
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 cup Onions, chopped
  • 1/2 cup Celery, chopped
  • 1/2 cup Carrots, chopped
  • 1 tablespoon Curry Powder
  • 3 oz. Tomato Paste
  • 2 1/2 lbs. Pumpkin, peeled, seeded and diced
  • 6 cups Chicken Stock
  • 1 lb. Apples, peeled, cored and chopped
  • salt and pepper to taste

DIRECTIONS

  1. Heat olive oil in a large soup pot over medium heat.

  2. Add onion, carrot, and celery and sauté for 5 minutes.

  3. Add curry powder and tomato paste and cook for another minute, stirring constantly.

  4. Add pumpkin, apples and chicken stock.

  5. Bring liquid to a boil; reduce heat to a simmer, cover and cook until pumpkin is tender, about 30 minutes.

  6. Remove from heat, cool 10 minutes.

  7. Puree mixture in a blender or food processor, then transfer back to the soup pot.

  8. Season with salt and pepper.